📝 About This Recipe
Transport yourself to the heart of the French countryside with this quintessential Burgundian bistro classic. This dish features delicate, silky poached eggs nestled in a rich, velvety red wine reduction infused with smoky bacon, earthy mushrooms, and pearl onions. It is a masterclass in French comfort food, offering a sophisticated harmony of deep umami flavors and rustic charm that turns simple eggs into a luxury experience.
🥗 Ingredients
The Red Wine Sauce (Meurette)
- 750 ml Red Wine (A full-bodied Pinot Noir or Burgundy is traditional)
- 500 ml Beef Stock (High-quality or homemade is best)
- 2 pieces Shallots (finely minced)
- 2 cloves Garlic (smashed)
- 3 sprigs Thyme (fresh)
- 2 tablespoons Unsalted Butter (cold and cubed)
- 1 tablespoon All-purpose Flour (mixed with 1 tbsp butter to make a beurre manié)
The Garnish (Garniture Grand-Mère)
- 150 grams Smoked Bacon (Lardons) (cut into thick matchsticks)
- 200 grams Cremini Mushrooms (quartered)
- 12-15 pieces Pearl Onions (peeled)
- 1 tablespoon Unsalted Butter
The Eggs and Toast
- 8 pieces Large Eggs (very fresh, at room temperature)
- 2 tablespoons White Vinegar (for the poaching water)
- 4 thick slices Sourdough Bread (country-style)
- 1 clove Garlic (halved, for rubbing on toast)
- 1 handful Fresh Parsley (finely chopped for garnish)
👨🍳 Instructions
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1
In a large saucepan, combine the red wine, minced shallots, smashed garlic, and thyme sprigs. Bring to a boil, then reduce heat and simmer until the liquid has reduced by half (about 15-20 minutes).
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2
While the wine reduces, place the bacon lardons in a cold skillet. Turn the heat to medium and fry until golden and crispy. Remove with a slotted spoon and drain on paper towels, leaving the fat in the pan.
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3
In the same skillet with the bacon fat, add the pearl onions and sauté for 5 minutes. Add the quartered mushrooms and a knob of butter. Sauté until the vegetables are tender and browned. Set aside with the bacon.
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4
Once the wine has reduced, add the beef stock to the saucepan. Continue to simmer until the sauce is glossy and coats the back of a spoon (another 10-15 minutes).
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5
Whisk the 'beurre manié' (flour and butter paste) into the simmering wine sauce. Whisk constantly for 2 minutes to thicken and create a velvety texture. Strain the sauce through a fine-mesh sieve into a clean pan; discard the solids.
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6
Stir the cooked bacon, mushrooms, and onions into the strained sauce. Keep warm over very low heat.
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7
Toast the sourdough slices until golden. While hot, rub one side of each slice with the cut side of a garlic clove. Set aside.
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8
Fill a wide, shallow pan with water and the white vinegar. Bring to a bare simmer (tiny bubbles at the bottom, not a rolling boil).
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9
Crack each egg into a small ramekin first. Gently slide the eggs into the water. Poach for 3 minutes until the whites are set but the yolks remain runny.
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10
Remove the eggs with a slotted spoon and drain briefly on a clean kitchen towel. Trim any ragged edges for a professional look.
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11
To assemble, place a slice of garlic-rubbed toast in the center of four shallow bowls.
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12
Carefully place two poached eggs on top of each piece of toast.
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13
Generously ladle the red wine sauce and its garnish (bacon, mushrooms, onions) over the eggs, allowing the sauce to pool around the bread.
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14
Garnish with a sprinkle of fresh parsley and a crack of black pepper. Serve immediately while piping hot.
💡 Chef's Tips
Use the freshest eggs possible; the whites stay tighter and create a cleaner poach. Do not skip straining the sauce; the silky, debris-free texture is what defines a true Meurette. If your sauce is too acidic, whisk in a tiny pinch of sugar or an extra knob of cold butter at the end. To save time during a dinner party, you can poach the eggs in advance, store them in cold water, and reheat them in warm water for 60 seconds before serving.
🍽️ Serving Suggestions
Pair this dish with the same Pinot Noir used in the sauce for a perfect flavor bridge. A simple side of bitter greens with a sharp vinaigrette cuts through the richness of the sauce. Serve as a decadent brunch centerpiece or a sophisticated first course for a French-themed dinner. Provide extra crusty baguette on the table to soak up every last drop of the wine reduction.